They call this "A Very Good Chocolate Cake." Well, they have lied (they being Edna Lewis and Scott Peacock, the quintessential Southern chefs). A more appropriate title would be, "The Very Best Chocolate Cake." A bold statement, yes, but once you try this moist, rich slice of heaven I think you might agree.
So why, exactly, is this chocolate cake the best? Well instead of telling you a poetic story about it, I'm just going to share with you some adjectives blurted out during the making, and eating, of this crazy-delicious dessert. Let's start with the frosting, shall we? I believe it went something like this: Finger dip. Silence. Finger dip. Scream. "Oh my gosh!! Oh my gosh!! This is definitely what the chocolate river in Willy Wonka is made of. Am I right!?" Giant drippy spoonful. Food coma.
I assembled and frosted the cake before I went to bed, knowing I'd have to wait another day before I got to eat it. (Thank goodness my frosting binge knocked me right out!) By the time the photos were taken and it was ready to be devoured, I was rabid. "F@*&in' amazing!" may have been my words uttered, but my father, always the Southern gentleman, just whispered. "Sinful. Absolutely sinful." (Which we all really know means "f@*&in' amazing," am I right?)
So yes, this cake is good. It's great. It's wonderful. There are no pastry chef tricks here, just good ol' country cooking at it's finest — which means butter, vegetable oil, and a pound of chocolate chips. Sounds like perfection to me... And what more could you really ask for in A Very Good Chocolate Cake the very best chocolate cake in the world? Enjoy!

Southern-style Chocolate Cake with Chocolate Ganache Frosting
Adapted from The Gift of Country Cooking by Edna Lewis and Scott PeacockServes 10
For the frosting:
1 cup heavy cream
1 stick unsalted butter
1/3 cup granulated sugar
1/4 teaspoon salt
1 pound semi-sweet chocolate, chopped
1/4 cup double-strength brewed coffee
1 teaspoon pure vanilla extract
For the cake:
2 cups granulated white sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon table salt
4 ounces good-quality unsweetened or 82% extra dark chocolate, chopped
1 cup hot double-strength brewed coffee
2 large eggs, at room temperature
1/2 cup vegetable oil
1/2 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
For the frosting, heat the cream, butter, sugar and salt over low heat until butter is melted. Remove from heat and stir in chocolate until melted and smooth. Add coffee and vanilla; stir until blended. Allow mixture to cool to room temperature, stirring minimally, until it reaches a spreadable consistency (about 2 hours). While the frosting is cooling, make the cake.
For the cake, preheat oven to 325°F. Generously coat the bottom of two 9-inch round cake pans with shortening. Line the pans with parchment paper rounds and coat the bottom and sides with additional shortening; toss with flour, discarding the excess. (I highly recommend using Baker's Joy, a shortening spray with flour added. It is much easier!)
In a medium bowl, sift together sugar, flour, baking soda, and salt and set aside. In a separate bowl, whisk the chocolate into the hot coffee until completely melted. In another large mixing bowl combine the eggs, oil, sour cream, and vanilla and whisk until combined. Stir the melted chocolate into the egg mixture. Lastly, fold in the flour mixture in 1/3 increments, stirring well after each addition, making sure the flour is completely incorporated and there are no lumps.
Divide batter between prepared cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Allow cakes to cool in pans, approximately 30 minutes. Run a flat spatula around the edge of the pans and remove cakes to wire racks to cool completely. (Do not remove parchment paper layer until cool.)
Spread a thick layer of frosting on top of one layer. Top with the second layer and spread remaining frosting over top and sides. Allow cake to sit at room temperature, covered by a cake dome or large glass bowl, for at least two hours before serving, or overnight. The flavors only get better with time.

Related: Funfetti and Beyond! 15 Birthday Cake and Cupcake Recipes
(Images: Nealey Dozier)
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Comments (23)
I grew up on Texas Sheet Cake and have passed the love of this perfect cake to icing ratio creation to my children. My son's 18th birthday is Saturday and I have been puzzling on something new but still very chocolately that is birthday worthy for our new "adult". This cake looks like a more sophisticated version of our old time favorite and perfect for our celebration. I can't wait to get baking. I will definitely report back.
Oh geesh why do you do this? Now I want to run out and get the ingredients and make this cake. Looks so moist - my main complaint about chocolate cakes is that they can be dry. Yummo.
I looked at this picture and my first thought was "Texas Sheet Cake." It's perfection.
oh. my. goodness. i think i just drooled on my keyboard...
perfect timing - i'm in charge of all the desserts for a baby shower this weekend and needed a recipe for chocolate ganache frosting!!! the chocolate cake recipe i use is similar to this one, though. thanks!
Looks fabulous. What makes it "Southern style?"
Wow! I'm sure the cake is just as delicious as how it looks in the pics but I have to say, those are some great pics!!! My mouth is watering just looking at them!
Add some chopped pecans and then you have a Texas sheet cake. Mmmmmm.
Is the coffee essential or can it be left out or substituted? I don't have a coffee maker. What if I put in a little espresso powder
My question is similar to mollykc's. I would like to leave the coffee out entirely because I don't like the taste of it. Can you suggest some possible substitutions?
The coffee enhances the chocolate flavor.....does not taste coffee ish. No coffeemaker...go to your favorite coffeeshop and buy some ready made. When I am lazy, this is what I do!
I just keep a little jar of instant espresso in the pantry for such recipes.
Like Michelle said, you won't taste the coffee; it just adds depth to the chocolate flavor. (Just like unsweetened chocolate is used in some savory Mexican dishes.)
I don't drink coffee, but I always adored the blender chocolate mousse that my mom made using hot coffee to melt the chocolate.
I take little sachets of instant espresso from hotel breakfast buffets in order to enhance my chocolate cakes - never use it for anything else. I agree, you don't taste it (I hate coffee-flavoured chocolate).
I can't fit any more equipment in my tiny NY kitchen: If I wanted to bake this in a bundt or loaf pan, would it work? How might I have to adjust the recipe or baking time?
I think I've already gained weight :-)
Can anyone please make this recipe metric?
And I beg you theKitchn, please make the recipes metric as well, unless you only address to americans.
Just made this cake last night...it was VERY good.
@kushkush, here's a site to help you figure out the capacity of the pans you have and what substitutions you can make - <A HREF=http://thebakingpan.com/baking-basics/baking-pan-sizes.html">Baking Pan Sizes. You'll likely have to bake the cake longer, but it should work.
Sorry, left out a bit of punctuation there. <A HREF="http://thebakingpan.com/baking-basics/baking-pan-sizes.html">Try this one.
...or just C&P, since I can't type today. *facepalm*
@kushkush, Actually, after making this last night, I'm not sure it would translate well to a deeper pan. The recipe seems designed to result in a flatter cake, as many layer cake recipes are, so unless you fiddle with the ingredients to make it rise more, you may end up with a very dense cake if you try it in a bundt pan.
I baked mine in a 9-inch square pan and while it baked up very nicely indeed, it's a bit flat compared to other cakes I've baked in that pan. I may cut it up and turn it into a pseudo-layer cake after all.
I am baking that cake right now and I thought the batter was too liquid, but I followed all the instructions strictly. It has been in the oven for over an hour and it is not ready yet. I also noticed something that has never happened with my cakes: the center if firm and has a thin crust, but the edges are soft and with no crust. I wonder what I might have done wrong!
Just made this, I like the ganache icing, and I like the cake, but together it was WAYYY too chocolatey. I am a huge chocoholic but it was just overwhelming together, I think I will try them separately again though!
That's a keeper. One hint from Maida Heatter (find her cookbooks): instead of flour in pans she uses bread crumbs. No flour taste as they're absorbed, yet no sticking either.
I made this outrageously delicious chocolate cake and posted it. One of the best chocolate cakes I've ever had--and I've had a lot over the years! http://www.fransfavs.com/2013/02/southern-style-chocolate-cake-with-chocolate-ganache-frosting/